Healthy Banana Greek Yogurt Muffins

Generally, when I'm craving muffins or brownies or something equally delightful - I steer clear of anything that has the word healthy in front of it. Dude, if I'm going to eat a brownie, you better make it a slutty one. Unfortunately, my metabolism isn't what it used to be and these days I have to (reluctantly) care about what I put into my body. Enter these little guys...

These muffins are super healthy, mostly because they're made without flour or oil and instead have oats and yogurt to keep them moist and shapely. You could totally replace the chocolate chips with berries or nuts if you were feeling extra healthy - TMI but it's that time of the month and chocolate is absolutely necessary. 

You can whip these up in less than 30 minutes and they require very little effort - the key to happy baking if you ask me. 


- 225ml Greek Yogurt
- 2 Ripe Bananas
- 2 Eggs
- 280g Rolled Oats 
- 50g Brown Sugar
- 1 1/2 tsp Baking Power
- 1 1/2 tsp  Baking Soda
- 100g Chocolate Chips 


  1. Preheat the oven to 200C and prepare your muffin tin by greasing the cavities or by lining them with greased cake cases. I actually used reusable cases but ordinary work perfectly well. Set aside. 
  2. Add all of the ingredients except for the chocolate chips to a blender or food processor and whizz until a smooth and creamy batter is formed. Stir in 80g of the chocolate chips by hand. 
  3. Pour the batter into the muffin cavities/cases and fill until about 3/4 full. Sprinkle the remaining chocolate chips over the top of each muffin. 
  4. Bake for 15-20 minutes, until the top of the muffins are set or until a knife comes out clean when inserted in the middle. 
  5. Allow to cool for 15 minutes before removing - or if you're impatient like me, eat a couple warm. Store in a sealed container for up to a week... if they last that long.

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